• Emmer & Fava bean pasta.

    There are many reasons why we, at Carleschi, are so proud of our Emmer and Fava bean pasta. First of all, it is the result of a very exciting collaboration with Hodmedod’s in Suffolk.  They work together with local farmers to…

  • Spelt and ancient wheat.

    Simply put, it’s wheat as nature intended. This is wheat that have been little changed by selective breeding over thousands of years, grains that humans have grown and consumed happily since we turned to farming. That’s a long time ago.…

  • Slow-dried, artisan pasta.

    To do things properly you need time, that’s our secret. We don’t make pasta with industrially roller milled standard flour, but with stoneground flour that come from British artisan millers that grind heritage grains, grown organically in small fields by…

  • Made in Britain.

    We were the first to bring to the UK market a dry pasta 100% made in Britain with British flour and we say that proudly because it wasn’t an easy journey. We wanted our pasta to be environmentally sustainable and…

  • Stoneground flour.

    Simply put, stone ground flour is flour that is made when a miller grinds the grains between two stones (of whichever size and ridges). The alternative way to obtain flour is through an industrial milling process, where grain goes through…